Zainab Khanam
– 2 cups whole wheat flour – 1 cup fresh methi (fenugreek) leaves, finely chopped – 1 teaspoon carom seeds (ajwain) – ½ teaspoon turmeric powder – 1 teaspoon red chili powder – 2 tablespoons yogurt (optional) – Salt to taste – Water (for kneading) – Ghee or oil (for cooking)
In a mixing bowl, combine whole wheat flour, chopped methi leaves, spices, and salt. Add yogurt for extra softness, and knead into a smooth dough using water. Let it rest for 15-20 minutes.
Divide the dough into equal-sized balls. Roll each ball into a thin, round paratha using a rolling pin.
Heat a tawa or skillet. Cook each paratha on medium heat until golden brown spots appear on both sides. Apply ghee or oil while cooking for added flavor.
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Serve hot with curd, pickle, or a dollop of butter. It's also great with tea or as a side to curries!.
– Packed with the goodness of methi leaves – Easy to make and perfect for busy mornings – A flavorful and healthy twist to regular parathas